Iced Pumpkin Cookies

I'm not a huge fan of pumpkin pie. It's the more the texture than the flavor. I love pumpkin spiced food, especially Dunkin Donuts' pumpkin donut and these pumpkin bars with cream cheese frosting. I am obsessed with pumpkin right now and decided to find a recipe for cookies. These are what I found. Very moist, almost cake-like cookies.

For the cookies:
1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

For the Icing:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum (I used OJ, which wasn't overpowering, but added just a little bit of citrus, which accompanied the pumpkin well)

What to do for the cookies:
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

What to do for the icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.